i have told you guys of my 'main dish syndrome'. this is where i set out to make a feast and end up making a pork chop with no sides, this is the second post of easy sides that can come together without too much worry. I am particularly fond of this recipe because in the shuffle, veggies as a full side of their own are a bit harder to make as appealing as, say, garlic bread or pasta.this recipe is 100% through and through vegetable, and one that's super good for you at that!Spaghetti Squashi know, i know, I am not making headlines here. substituting this awesome squash for noodles was around before there was even sites entirely dedicated to 'Zoodling' (its a thing, look it up). But why not? you don't have to shred vegetables, grate cheese, or mince. overall the only thing you need to do here is cut the squash in half (normally .59 cents to .99 cents a pound) bake why your main is getting ready and mix with spices. bing, bam, boom, done. and its even good cold (think pasta salad).

preheat the over to 375Cut the squash, length-wise, in half. it is much easier if you cut halfway through the squash and then trace the knife around the perimeter of the squash rather then trying to cut through both sides of the skin at once.place the squash face odown on a baking sheet and bake 45 mins, or until flesh is soft and pulls free of skin in long strands.scrape all strands into a large bowl, mix in spices, oil and cheese, serve with meal and enjoy

Just to note, i had some leftovers of this, mixed it with some fresh boiled spaghetti noodles, and tops with frozen sauce cooked with mussels and parm. so good. so easy.